Make Ahead Green Bean Casserole Recipes

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MAKE-AHEAD CHICKEN & GREEN BEAN CASSEROLE



Make-Ahead Chicken & Green Bean Casserole image

Combine everything you like into one chicken-green bean casserole: tender chicken, fresh green beans and creamy mushrooms. You'll love the convenience of this Make-Ahead Chicken-Green Bean Casserole.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 Tbsp. butter
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. black pepper
1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
1/4 cup flour
1-3/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Prepare stuffing as directed on package.
  • Meanwhile, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.
  • Cook and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until beans and onions are crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Refrigerate up to 24 hours.
  • Heat oven to 400ºF. Bake casserole (uncovered) 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 680 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 5 g, Protein 32 g

MAKE-AHEAD GREEN BEAN CASSEROLE



Make-Ahead Green Bean Casserole image

This make-ahead recipe is the elevation of the green bean casserole we all grew up with. Perfect for holiday dinners!

Provided by MSLIB5

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 9h15m

Yield 12

Number Of Ingredients 11

butter-flavored cooking spray
3 large shallots
1 ¼ pounds fresh green beans, trimmed and halved crosswise
2 tablespoons unsalted butter
1 (10 ounce) package button mushrooms, sliced
⅓ cup all-purpose flour, divided
1 cup half-and-half
1 cup chicken broth
1 teaspoon soy sauce
salt and ground black pepper to taste
1 cup vegetable oil for frying, or as needed

Steps:

  • Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
  • Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
  • Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
  • Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
  • While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
  • Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
  • Remove casserole from the oven and top with fried shallots.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 10.3 g, Cholesterol 13.1 mg, Fat 22.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 136.3 mg, Sugar 1.7 g

EASY MAKE-AHEAD GREEN BEAN CASSEROLE



Easy Make-Ahead Green Bean Casserole image

A make-ahead green bean casserole that does not include cream of mushroom soup or french-fried onions! This is a nice break from the norm, and whenever I serve it people really enjoy it. It has a little zip and is lighter on the palate while being quite satisfying. If you're making it for more than 4 or 5 people, see my note before cooking.

Provided by Katherine Duweck

Categories     Green Bean Casserole

Time 40m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
2 (10 ounce) packages frozen French-cut green beans, thawed
2 tablespoons light butter
⅓ cup onion, chopped
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Spray a shallow 1 1/2-quart casserole dish with nonstick spray.
  • Place beans in a large pot and halfway cover with salted water; bring to a boil. Cook until tender, 4 to 6 minutes. Drain and set aside.
  • Melt butter in a skillet over medium heat. Add onion and cook until tender, 5 to 7 minutes. Blend in flour, salt, and pepper. Stir in sour cream, stirring constantly, cooking until smooth and thickened. Mix in cooked beans, then pour into the prepared casserole. Cover and refrigerate until ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove casserole from the refrigerator and sprinkle Cheddar cheese over top.
  • Bake in the preheated oven until bubbly, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 11.2 g, Cholesterol 40.5 mg, Fat 13.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 553.2 mg, Sugar 3 g

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE (OAMC)



Make-Ahead Fresh Green Bean Casserole (OAMC) image

Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting. Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months. Originally from Cooks Country November 2008 and Kitchen Parade 2008.

Provided by WiGal

Categories     Vegetable

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 19

3 tablespoons unsalted butter
8 ounces fresh mushrooms, caps broken into pieces, stems roughly chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup dry white wine
1 1/2 cups cream
2 tablespoons dry sherry
additional kosher salt & freshly ground black pepper, if needed
2 lbs fresh green beans, stems trimmed, broken into bite-size pieces
1/4 cup cornstarch
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 teaspoon kosher salt
fresh ground pepper
3 ounces canned fried onions, chopped

Steps:

  • SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
  • Add the garlic and thyme and cook for about a minute. .
  • Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you'll risk a lumpy mess.).
  • Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
  • Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
  • BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
  • Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there's no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
  • TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
  • BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.

Nutrition Facts : Calories 283.4, Fat 18.2, SaturatedFat 10.9, Cholesterol 56.1, Sodium 433.2, Carbohydrate 23.6, Fiber 3.4, Sugar 4.9, Protein 6.1

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